Cream (milk / eggs)

Traditional Egg Custard Gelato (Crema)

Name: Traditional Egg Custard Gelato (Crema)
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Yield: 1000 g (≈ 1,3 L)
Cuisine: Italian
Ingredients: 564 g Whole milk; 120 g Heavy cream 35%; 100 g Egg yolk; 30 g Skimmed milk powder; 105 g Sucrose; 45 g Dextrose monohydrate; 32 g Invert sugar; 4 g Locust bean gum

Recipe & formulation by TheRomanScoop

In Italy, pastry cream is the ultimate litmus test for every aspiring pastry chef. Custard gelato is the heart of Italian tradition: a rich, golden, and velvety egg-based recipe. Perhaps the finest flavor of all.

Batch mix: 1000 g

Yield: ≈ 1,3 L (8–10 servings)

Maturation: hrs at 4 °C

Churning: 30 min

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Ingredients & Dosing 1000 g

Ingredient	Grams	%
Whole milk	564	56,4%
Heavy cream 35%	120	12,0%
Egg yolk	100	10,0%
Skimmed milk powder	30	3,0%
Sucrose	105	10,5%
Dextrose monohydrate	45	4,5%
Invert sugar	32	3,2%
Locust bean gum	4	0,4%
Total mixture	1000	100%

Parameters & Balancing

Total water

62,2% target 57–63%

Total sugar

21,8% target 18–24%

Total fat

9,4% target 8–14%

Total solids

37,8% target 37–43%

POD · perceived sweetness

PAC · scoopability at −18 °C

Procedure · egg custard base, hot process

Step 1

In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, and locust bean gum, mixing dry to avoid lumps.

Step 2

In a separate bowl, lightly whisk the fresh egg yolks.

Step 3

heat slowly whole milk in a saucepan to 35-40 °C (95-104 °F), then rain in the dry powders while whisking continuously.

Step 4

Whisk in the egg yolks and cook over medium heat to 82-85 °C (180-185 °F), maintaining the temperature for 2 minutes to pasteurize the yolks and activate the stabilizer.

Step 5

Remove from heat, pour in the cold heavy cream, and homogenize with an immersion blender for 2 minutes.

Step 6

Chill rapidly below 4 °C (39 °F) over an ice bath, then age in the refrigerator for 6 to 12 hours.

Step 7

Blend briefly and churn in your ice cream maker for 25-35 minutes until rich, thick, and velvety.

Secrets of TheRomanScoop

Selection of Raw Ingredients

For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.

Storage and Serving at −18 °C

Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.